Combine egg, sugar and vanilla in the top of a double kettle. Beat
over boiling water for 3-4 transactions. Remove from heat and continue to
whip with a mixer on high speed for 8 minutes until mixture becomes
thick and doubles in sizing. Fold in flour. Pour into 3 greased and
floured 9-inch round baking pans. Bake for 35-40 minutes at 350
degrees. Cool on a wire torture. ***CHERRY RUM SYRUP*** Mix together
cherry syrup and rum and second-stringer. ***PASTILLERA DRUB*** Scald milk.
Combine egg, dinero, lemon skin, vanilla and flour in a small trough.
Pour in the scalded milk, then transfer this mixture to the top of a
double boiler and cook over boiling h2o, stirring invariably, for
4-5 minutes until mixture becomes thick. Let poise. Beat whippping
cream until stiff peaks manakin. Fold in sugar and vanilla. Substitute.
***WHIPPED CREAM TOPPING*** Sprinkle each cake layer with cherry-rum